How can you build a sustainable food business that includes successful diversity and inclusion strategies? Isabelle Renault, our Regional President EMEA, will be sharing thoughts and insights on this topic over breakfast. Come and join her on Wednesday December 7 at 8.30am CET.

How can manufacturers convert everyday foods into plant-based alternatives so that consumers can make more healthy and sustainable choices? Bjørn Rasmussen, Head of Technical Sales at Vestkorn, will outline how this can achieved with allergen-free meat-and-fish alternatives. Tuesday 6 December, 11am CET.

Recreating the rich flavor and nutritional profile of fish in vegan products isn’t easy, but our Business Director Savory Gilbert Verschelling will explain how. This includes an outline of Maxavor® Fish YE that help build authentic fish flavors and life’s™OMEGA which are DHA and EPA Omega-3 fatty as found in traditional fish. Tuesday 6 December, 3.30pm CET.

How can you improve the taste and texture of these products while driving process efficiency? Our innovation managers Claire Price and Anne Klok will take you through our solutions with a particular focus on our Delvo®Plant family of enzymes, cultures and concepts. Wednesday 7 December, 11am CET.

What roles can fermentation technology play in boosting the taste, texture and nutritional value of plant-based cheese? Our Principal Application Expert Kees Muijlwijk explains how the latest biotechnological developments (covering flavors, colors, vitamins, hydrocolloids, enzymes and cultures) can make the difference. Wednesday 7 December, 3pm CET. 

It’s no easy task creating plant-based alternatives that offer the same nutrition, taste, and texture that consumers expect from traditional animal-derived proteins. But it is possible. Our technical solutions manager for dairy and meat alternatives Barbara Jacobs explains how (for example, using our innovative canola (rapeseed) protein isolate). Monday 28 November, 11.30am CET.

What is the new European nutrition label likely to look like and how will it differ from other labels in terms of public health importance? Our Lead Scientist Nutrition, Maaike Bruins, outlines a nutrition profiling approach that includes all relevant macro-and micronutrients. Wednesday 30th November, 11am CET.

Consumers are taking a more proactive and long-term approach to health – and that includes choosing the right foods. Our Business Development Manager, Elisabetta Nisoli, shares insights and examples of how we address these needs in fresh dairy throughout all stages of life - with innovative, delicious & nutritious solutions. Tuesday 29 November, 2pm CET.